Warm up with this cozy and creamy butternut squash soup. Made with a touch of cashews for a silky texture and finished with hearty mushrooms, this oil-free recipe is the perfect comfort food.
Ingredients:
- 450g butternut squash
- 1 large onion (or 2 small)
- 2 cloves of garlic
- 1 teaspoon oregano
- 1/2 teaspoon of each garlic granules and chilli flakes
- 1/3 teaspoons of each cinnamon and nutmeg
- Salt and pepper
- 150g cashews
- 200g mushrooms
- 500ml veggie stock
- 1 lemon
Steps:
1.Cut the squash in half, then peel the skin, remove the seeds and cut it in cubes.
2.Peel the onion skin and cut it in large pieces.
3.Add the veggies into a baking tray, lined with parchment paper, add the garlic cloves and season with the spices, salt and pepper.
4.Bake in a preheated oven at 180°C for 40minutes.
5.Add the cashews in a bowl and cover them with boiling water.
6.Wash your mushrooms if needed, then place them in a hot pan with a pinch of salt, and place a heavy pan or pot on top of them and using a kitchen towel press them down. This will help remove the excess water from the mushrooms, it creates a better surface and the mushrooms become kind of meaty (thanks Derek Sarno!).
7.Cook them like this for a couple of minutes on each side, season with salt, pepper and oregano.
8.Then place them in the oven for 5 minutes. Then tear them apart with your hands and set them aside for later.
9.Once the veggies are cooked, add them in a food blender, along with the drained cashews, the veggie stock and blend until smooth.
10.Taste the soup and adjust the seasoning if needed.
11.Serve the soup, then add some mushrooms on top and finish with a drizzle of lemon juice.
Enjoy!
Notes:
*I used wild foraged mushrooms, but feel free to use whatever type of mushroom you like or can find.